"That Dang Good Rice Dish"

This is exciting my first entry. Rodger and I have been trying to eat more "whole foods" to stave off the disastrous effects of aging and I ran across this recipe on Becca's blog. Her mother in law is a really health food nut and I usually am scared away by those kinds of things but I tried this and it is delicious. I even tried it out on some teenagers and 2 out of 3 loved it. The third one doesn't really count because it is Emily and she shies away from anything that resembles salad so. . . .

That Dang Good Rice Dish

with peppers, asparagus, almonds, green onions, and avocado
(perfect for spring and summer when a lot of this stuff is in season and even local)

2 small boxes of Uncle Ben's Wild Grain Rice (I have never used this, I have used wild rice from Costco, and short brown organic brown rice. Both ways works)
2-3 chicken breasts cooked and chopped up
4 green onions chopped up (use the whole thing)
3 peppers (red, yellow, orange) (I've of course used any combo of these, Reams seems to always have them on sale. They add color and a good crunch)
1 bundle of asparagus steamed (not to much though) and cut up
1 cup almonds chopped
2 avocados

the dressing
1 Tbl Garlic
1 Tbl Dijon Mustard
1/2 tsp sugar, salt, and pepper
1/3 cup olive oil
1/3 cup season rice vinegar
juice from one lemon
(make a little extra dressing, perhaps 1 1/2 times it because there is so much salad. or just be generous when measuring. you'll be happy you did) {note from Jeanne I put all this stuff in my blender and just let it mix up. It was delicious even a few days later we are enjoying it. The great colors fade a little but the flavor increases with age.}

mix dressing in with the salad and put avocados on top at the end.

The Ultimate Sloppy Joes

I came across this recipe on the Food Network web-site and thought I would give it a try. Jake loves sloppy joes and I do not, but since it came from Tyler Florence it had to be good right? Well it was delicious! The secret is the coleslaw on top of the sloppy joe mixture. The recipe does not call for buttered toasted buns, but we do anyway and I personally like it better that way. Happy tasting!

Extra-virgin olive oil

1 lg onion

1/12 lbs lean ground turkey

1 1/2 cups ketchup (add more if you like more sauce, less if you don't)

Kosher salt and freshly ground pepper

1/4 cup yellow mustard

1/4 t cayenne pepper

1T brown sugar

2T tomato paste

1T red wine vinegar

12 rolls ( i like to use the fresh one's found in the bakery section)

Home made coleslaw, recipe follows

Directions

Set a heavy-based pot over medium-high heat and add 3-count of olive oil. Add onions and saute for 2 to 3 minutes until translucent. Add ground turkey, season well with salt and pepper and brown well all over, breaking it up with a wooden spoon-about 7-10 minutes. Add ketchup, mustard, cayenne, brown sugar and tomato paste. Reduce heat and simmer for 10-12 minutes. Finish with a splash of red wine vinegar and season it once more before serving on rolls.

Coleslaw

4oz fresh creamy goat cheese, room temperature

1 1/2 t honey

3T extra-virgin olive oil

2t apple cider vinegar

1/2 lemon, juiced

Kosher salt and freshly ground black pepper

1 bag of coleslaw mix (about 4 cups)

1/2 cup dried cranberries

1/2 cup toasted walnuts

2T chopped parsley leaves

Directions

In a large mixing bowl, combine goat cheese, honey, olive oil, vinegar, lemon juice and season with salt and plently of freshly ground black pepper. Stir well with a whisk until fully combined and creamy. (if you do not like goat cheese, you may omitt) Fold coleslaw mix into the cheese dressing along with the dried cranberries, walnuts, and chopped fresh parsley. Place coleslaw mixture ontop of your meat and then top it off the the bun. ENJOY!

Allison's Sugar Cookies

1C butter
1C shortening
2C sugar
6 eggs
1T vanilla
7C flour
2t baking soda
1T cream of tarter
1t nutmeg
1/2 t salt

Cream butter, shortening, and sugar; add eggs one at a time then add vanilla, mix together flour, baking soda, cream of tarter, nutmeg, and salt. Bake @ 350 degrees for 12-13min.(cookies sizzle at end.) Make your favorite cream cheese frosting and enjoy!

Honey Butter

1/2 cup butter

1/4 t vanilla

1 egg yolk

1 cup honey

Whip butter. Add vanilla and egg yolk. Add honey gradually while whipping. Makes 1 cup.

This is the curry recipe John and Norda gave me - it satisfies my need for precise measurements - and delicious curry!

H. Roland Emmett Family Curry Recipe
(As served at 395 East 600 North, Logan, Utah)

Ingredients (depending on how much you want to make):

2
4
6
8 pounds extra lean ground beef (less than 7% fat)

2
4
6
8 cups diced celery (approx 2 small bunches for 8 lbs.)

4
8
12
16 cups diced onions (12-14 large for 8 pounds)

1/2
1
1 1/2
2 cups mushrooms (stems and pieces - 2 13 oz. cans for 8 pounds)

1/2
1
1 1/2
2 cups water chestnuts (optional - slice to desired size)

1/2
1
1 1/2
2 cups bamboo shoots (optional)

2
4
6
8 Tbsp. curry powder
(one bottle of Spice Island Curry Powder or 1/2 cup is about right for 8 pounds

2
4
6
8 Tbsp. A-1 sauce (1/2 cup for 8 pounds)

2
4
6
8 Tbsp. Worchestershire sauce (1/2 cup for 8 pounds)

4
8
12
16 Tbsp. catsup (1 cup for 8 pounds)

1/2
1
1 1/2
2 Oz. lemon juice

1/4
1/2
3/4
1 Tbsp. salt (if desired - or salt to taste)

Brown meat, onions and celery. Transfer to large stock pot. Add all canned items, including liquid. Add remaining ingredients. Simmer covered until vegetables are cooked (about 3 hours) or cook in pressure cooker at 10 pounds pressure for 10 minutes. Serve over rice - type and texture of your choosing.

This recipe is a work in progress but we are enjoying this version!

Oven Baked Barbequed Spare Ribs

3 lbs. pork spare ribs

Barbeque Sauce:

1/2 onion, chopped
1 tsp. chopped garlic
2 Tbs. balsamic vinegar
3 8 oz. cans tomato sauce
1 6 oz. can tomato paste
1 cup water
1/2 cup brown sugar
1/4 cup catsup
2 Tbs. honey mustard
1 tsp. paprika
1 tsp. salt
1/8 tsp. red pepper flakes
1/4 tsp. cinnamon
1/4 tsp. Bon Appetit seasoning

Saute onions and garlic in small amount of olive oil. Add remaining ingredients and heat thoroughly.

Heat oven to 275 degrees. Place spare ribs in large roasting pan. Season with salt and pepper to taste. Pour barbeque sauce over spare ribs and cover pan with foil. Place in oven and cook covered for 3 hours.